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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 16 |
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Another from The Gluten-Free Kitchen , by Roben Ryberg. This is our favorite 'roll' so far. Ingredients:
4 tablespoons shortening |
3 tablespoons honey |
2 eggs |
1 packet yeast (about 1 t) |
1 cup sour cream |
1/2 cup potato starch |
1 cup cornstarch |
1/2 teaspoon baking soda |
1 tablespoon baking powder |
2 teaspoons xanthan gum |
3/4 teaspoon salt |
3/4 teaspoon vinegar |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine all ingredients.
3. Mix well to remove all lumps.
4. The dough will be quite wet.
5. Wet hands to handle dough.
6. (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball.
7. Drop into greased baking tin.
8. (I use muffin or popover tins.).
9. Repeat until all dough is used.
10. Bake 18-20 minutes, until toothpick inserted in middle tests clean.
11. (Maybe it's my oven, but mine bake in 14 minutes.).
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